Known as the Mexican green tomato, tomatillos supply vitamin A.
- Makes 4 servings
- 1 pound tomatillos, husked
- 3 serrano chiles, stemmed
- 2 whole skinless chicken breasts (about 2 1/2 pounds), halved
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, finely chopped
- 1/2 cup chopped fresh cilantro, plus extra for garnish
- 1 teaspoon salt, plus extra for sprinkling
- 1 tablespoon pumpkin seeds, toasted 5 minutes in dry cast-iron pan over medium heat
- Move broiler rack into position closest to flame. Set broiler to medium. Place tomatillos and chiles on a rimmed baking sheet; broil until soft and blackened in spots, about 5 minutes. Turn; broil other side 5 minutes. Remove from broiler and transfer to a food processor; blend. Increase broiler heat to high. Place chicken on same baking sheet and sprinkle with salt. Broil chicken until browned, about 9 minutes. Turn; broil other side 9 minutes. Heat oil in a large saucepan over low heat; cook onion and garlic, stirring occasionally, until soft and golden, about 5 minutes. Add pureed tomatillos and chiles; simmer uncovered, 2 minutes. Add cilantro and 1 teaspoon salt. Gently place chicken in sauce. Simmer, covered, until meat is cooked through, about 20 minutes. Sprinkle with pumpkin seeds and cilantro. Serve with Roasted Kabocha Squash With Cumin Salt .
Per serving: 231 calories, 7.6 g fat (1.3 g saturated), 10.8 g carbs, 3 g fiber, 29.6 g protein